After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth.… Continue reading Middle Eastern style lentil soup with lemon
Tag: soups and stews
Beef tzimmes
We followed this Joan Nathan recipe: https://www.google.com/amp/s/recipes.sparkpeople.com/recipe-detail-amp.asp%3frecipe=1233053 Our modifications: first, we used beef flank and increased the amount to 1.5 lb. Second, rather than dicing the carrots, we cut them into large, 3-inch long diagonals. We also cut each peeled sweet potato into 6-8 wedges (cutting in half crosswise and then cutting each half into… Continue reading Beef tzimmes
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
Chicken, zucchini, and potato soup
We had an abundance of pipian (aka cousa) squash, so we tried this soup: https://web.archive.org/web/20170709080152/http://myhalalkitchen.com/hearty-chicken-zucchini-soup/ Our modifications: 3 pipian squash in lieu of zucchini; two boneless, skinless chicken breasts with one chicken neck (to add depth to the chicken stock); increased garlic cloves to 8; added 6 oz fresh spinach (not frozen) during the last… Continue reading Chicken, zucchini, and potato soup
Chinese minced chicken and corn soup
We tried this recipe from Omnivore’s Cookbook: http://omnivorescookbook.com/chinese-corn-soup/ We used ½ lb minced turkey instead of chicken and 4 egg whites instead of 3 whole eggs. For the first step, we microplaned the ginger and added a shallot to the scallion whites at the first step. At the end of cooking, we added black pepper… Continue reading Chinese minced chicken and corn soup
Korean spicy beef and radish soup
We made this soup loosely based on Maangchi’s recipe: https://www.maangchi.com/recipe/radish-soup However, we made so many modifications (including doubling the original recipe) that I’m rewriting our whole recipe here. First, cut 1 lb skirt steak (preferably trimmed of fat) into bite-sized pieces, then marinate in the following seasonings for about 15-20 mins (see Note below): 1 ½… Continue reading Korean spicy beef and radish soup
Chinese braised daikon with minced chicken
We tried this Omnivore Cookbook recipe: http://omnivorescookbook.com/braised-daikon/ We peeled one large daikon (approx. 2 lb) and cut it into jewel-shaped 2 inch diagonal chunks. As for the optional ingredients, we added Shaoxing vinegar but omitted the five spice. We also microplaned the ginger rather than mincing it. (May 2017) Note: I prefer another version of… Continue reading Chinese braised daikon with minced chicken
Burmese glass noodle soup with chicken (kyazan chet)
This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)
Korean banquet noodles (janchi guksu)
I haven’t had this dish of years but had a sudden craving. We tried this recipe: http://aeriskitchen.com/2012/03/sempio-banquet-guksu/ Our modifications: we used ½ lb minced pork in lieu of 1/3 lb minced beef (and adjusted the seasonings accordingly). Instead of zucchini, we trimmed and cut ¼ lb string beans in half crosswise and lengthwise, blanched them… Continue reading Korean banquet noodles (janchi guksu)
Filipino salmon sour soup (salmon sinigang)
We had a surplus of salmon fillet, so we made this soup. Cut 1.5 lb salmon fillet (without skin) into bite-sized chunks (about 2x1"), marinate in 1/3 cup lemon juice, and refrigerate for a max of 20 mins (beyond 20 mins, the fish will start to “cook” in the citrus juice, which you want to… Continue reading Filipino salmon sour soup (salmon sinigang)
Cooking Adventures 